Gluten-Free Veggie & Egg Quinoa Bowl

In my search for healthier food options that don’t make me feel like I’m missing out on flavor, plus my goal of following Lent to a certain extent this year (a.k.a. not eating meat on Friday), I ended up with this delicious recipe. It’s inspired by The Happy Healthy Hippie and is pretty darn easy, which is always a plus.

So here’s the deal, you can throw a lot of different veggies in this gluten-free recipe and still come out on top, but I just used what is in my fridge/freezer. So take a look at what I have going on here and think about how you could either make the same gluten-free quinoa bowl, or modify the recipe to your liking.

Ingredients:

1 cup cooked quinoa (I cook mine ahead of time in large batches)

2 eggs

1 – 1 ½ cup peppers & onions (I used frozen)

½ tsp. minced garlic

Kale (handful)

Spinach (handful)

1/4 tsp. salt

1/4 tsp. pepper

1 Tbsp. olive oil

Instructions:

In a large skillet, heat the olive oil and start throwing your veggies on. I put my frozen peppers and onions in first on medium so they could heat up a little.

Add the kale, spinach, and minced garlic. Let cook.

In a smaller pan, cook your two eggs. I did sunny-side up, but scrambled would work too. It’s up to your taste buds!

While the veggies and eggs cook, reheat your quinoa. As I mentioned, I precook quinoa and then use as necessary, so I measured out 1 cup and reheated in the microwave.

Add quinoa to the veggies and let all of the goodness blend together.

Add your eggs on top and take a picture to share on Instagram, because you should probably brag about how tasty and healthy this meal is. If you do brag, please mention me @GFreeLaura and tag #gfreelove!

Plop the gluten-free veggie and egg quinoa mixture into a bowl and enjoy!

I ate every last bite of my gluten-free bowl and can’t wait to make modifications to this recipe as I stock my fridge with different ingredients. Having a meatless dinner didn’t bother me at all. I advise anyone searching for gluten-free Lent recipes to test this baby out, you won’t be sorry!

What’s your favorite version of this recipe? Let me know in the comments!